Haigh's Basic Chocolate Shortcrust Pastry

This delicious chocolate shortcrust pastry is made with our Dark Chocolate Pastilles and has a rich biscuity texture. Use it to create our Macadamia & Salted Caramel Tart or fill it with Chocolate Creme Patissiere.

Directions

20 minutes Prep

2 hours cooling Cooking

Pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s dark chocolate pastilles and stir occasionally, until chocolate melts. Remove from heat and allow to cool slightly.

Meanwhile, place cocoa, flour, sugar and butter together in a food processor and pulse until mixture resembles fine breadcrumbs. In a small bowl combine yolk, milk and vanilla, whisking until combined. Using a spatula, add to flour mix and pulse until combined. While the food processor is running, slowly add the melted chocolate until mixture starts coming together as a ball. Remove dough onto a lightly floured surface and bring together as a smooth ball. Flatten into a disk, cover with plastic wrap and refrigerate for 2 hours.

Roll dough on lightly floured surface until 3mm thick, and use to line a tart shell or make rich biscuits.

Our Quality Guarantee

At Haigh’s we have been making fine chocolates in Australia since 1915 for our customers to enjoy. We will continue to source only the very best ingredients, including premium cocoa beans, and use artisan skills combined with specialised chocolate making techniques to create award winning chocolates.

Delivery Promise

The chocolates you have chosen with great care will be packaged with attention to detail and we will endeavour to deliver your order in a timely manner anywhere in Australia every time.